Pecan Pie Pound Cake




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Introduction

Indulge in the delightful combination of Pecan Pie Pound Cake, a mouthwatering dessert that marries the flavors of pecan pie with the richness of pound cake. This recipe promises a decadent treat for any occasion, with a buttery cake base topped with crunchy pecans and sweet caramel drizzle.

Why Make This Recipe

If you are a fan of classic pecan pie and enjoy the dense texture of pound cake, this recipe offers the best of both worlds. It provides a simple yet delicious way to enjoy the sweet and nutty flavor of pecans in a cake form, perfect for dessert or as a special treat.

How to Make Pecan Pie Pound Cake

Ingredients:

  • 4 sticks of butter
  • 4 cups of sugar
  • 4 cups of flour (cake or all-purpose)
  • 8 large eggs
  • 8 oz of cream cheese
  • 2 to 3 tsp of vanilla flavoring

Directions:

  1. Preheat the oven to 300°F.
  2. Cream together the butter, cream cheese, and sugar in a mixer until smooth.
  3. Add the eggs one at a time, then gradually mix in the flour, followed by the vanilla flavoring.
  4. Grease and flour a tube or bundt pan, then pour the batter in.
  5. Sprinkle pecans and brown sugar on top of the batter, pressing lightly into the mixture.
  6. Bake at 300°F for 1 hour and 15 minutes, then increase the temperature to 325°F and bake for an additional 30 minutes.
  7. Check for doneness by inserting a fork or wooden skewer into the cake – it should come out clean. Bake for an additional 5 minutes if needed.
  8. Allow the cake to cool slightly before removing it from the pan. Invert the cake onto a plate so that the pecans are on top.
  9. Drizzle the cake with caramel ice cream topping, allowing the heat to melt the caramel over the pecans.
  10. Enjoy your scrumptious Pecan Pie Pound Cake!

How to Serve Pecan Pie Pound Cake

Serve slices of the Pecan Pie Pound Cake on dessert plates, either alone or with a scoop of vanilla ice cream for a delicious contrast of warm cake and cold creaminess.

How to Store Pecan Pie Pound Cake

Store any leftover Pecan Pie Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze slices for up to 2 months.

Tips to Make Pecan Pie Pound Cake

  • Make sure all ingredients are at room temperature for easier mixing.
  • Gently fold in the flour to avoid overmixing the batter.
  • Keep an eye on the cake while baking to prevent the pecans from burning.

Variation

For a twist on the traditional recipe, try adding a teaspoon of cinnamon or nutmeg to the batter for a hint of spice.

FAQs

  1. Can I use salted butter instead of unsalted butter? Yes, but adjust the salt content in the recipe accordingly.
  2. Can I substitute the cream cheese with another ingredient? You can try using sour cream or Greek yogurt for a different texture.
  3. Is it necessary to use a bundt pan for this recipe? A bundt pan is recommended for the signature shape, but you can also use a regular cake pan with adjusted baking times.

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